Comments on: Let’s hear it for parsnips

By: Carl H

Carl H — Fri, 12 Mar 2010 05:17:30 +0000

Another tack, similar to my recipe above:

http://www.thegoodmoodfoodblog.com/2008/11/perfect-parsnips.html

By: Carl H

Carl H — Sat, 06 Mar 2010 21:54:57 +0000

I make this for Thanksgiving. I choose a couple or three small parsnips and a couple of medium carrots. Peel, then cut into 2″ chunks and cut those into ‘julienne’ or matchstick strips about 1/3″. Put these in a saucepan w/a cover, add half a cup of water and cook over medium heat for 3 or 4 minutes until the water is gone. Now add a couple of tablespoons of butter, and swirl the veggies around, then lower the heat. When the butter has all melted and the veggies have sweated til good and tender, plate them and add a quarter cup or so of freshly grated parmesan. A little salt and pepper, dash of nutmeg. Let this sit for 2 minutes or so while the cheese melts, and give ’em a try. If you still don’t like parsnips after this, there’s no hope for you. Pass ’em over to me.

By: KBK

KBK — Sat, 06 Mar 2010 04:44:19 +0000

Then there’s parsnip wine. Greatly favored in England, where the old guys vie for the best nip. Google away….

By: The Elephant's Child

The Elephant's Child — Sat, 06 Mar 2010 04:18:14 +0000

Mrs Whatzit, Thank you. The ‘explanation’ didn’t help a bit, but was enjoyable. I have always regarded rutabagas as vile, disgusting and nasty. Turnips, mashed, are passable, but parsnips are fully acceptable. I cannot warm up to brussels sprouts but love cabbage.

Try fresh cabbage, chopped into 1/2″ squares, sauteed quickly in butter, add a little sour cream and a good dose of black pepper.

By: The Count

The Count — Sat, 06 Mar 2010 00:17:55 +0000

Parsnips in a pot roast are absolute heaven! Try it if you’ve never had them… Sara (Pal2Pal) thanks for sharing your story. I hope having them again brings back wonderful memories for you.

By: Maggie's Farm

Maggie's Farm — Fri, 05 Mar 2010 20:33:24 +0000

A few more…

Headed to Sugarbush for the weekend. (Do you know what a "sugarbush" is? It is a grove of Sugar Maples.)

In praise of Parsnips. We love parsnips. Steam, then light sautee in butter.
Chile will survive the earthquake because its demo…

By: Sadie

Sadie — Fri, 05 Mar 2010 18:51:02 +0000

I had no idea that there were so many parsnip deprived.
I mean, how on earth could you possibly make a decent chicken soup without parsnips.

2-3 parsnips
6 carrots
3 stalks celery
1 large onion cut in half
chicken, chicken stock and water
(matzah balls optional)

By: RickZ

RickZ — Fri, 05 Mar 2010 16:31:18 +0000

Where’s the love for the lonely Brussels sprout?

/The National Association For The Advancement of Brussels Sprouts

By: Y-not

Y-not — Fri, 05 Mar 2010 15:37:07 +0000

I like parsnips, but the ones I find tend to be woody and hard to peel… so they’re a hassle to cook. Carrots have the advantage of being available as baby carrots. So easy!

Rutabagas are great! It’s a shame they kind of smell badly while they’re cooking, because they really are quite sweet.

By: Sgt. Mom

Sgt. Mom — Fri, 05 Mar 2010 13:44:09 +0000

MMMM – parsnips – cooked with a little broth and a little butter, until they are cooked lightly, and then browned in the butter, served with pepper. Delish.
And equal parts carrots and turnips boiled together with butter and ground pepper until tender enough to mash? pure bliss, people, pure bliss.